There’s something incredibly comforting about creamy, cheesy dishes done right, and this Spinach Artichoke Chicken Skillet Recipe hits that note perfectly. It’s like your favorite spinach artichoke dip transformed into a satisfying weeknight dinner that feels both indulgent and wholesome.

The image shows three pieces of cooked chicken with a golden-brown color and a slightly crispy texture on top. They sit in a creamy white sauce with green spinach leaves and light brown artichoke pieces mixed inside. The sauce looks thick and smooth, coating the chicken and vegetables. A silver fork is lifting one piece of chicken from a light green pot, showing the creamy sauce dripping slightly. The pot's inside is cream-colored and stained slightly with sauce. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Chicken Skillet Recipe
Top Tip
How to Serve Spinach Artichoke Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Chicken Skillet Recipe

Why You'll Love This Recipe

I can’t get enough of the way the tender chicken soaks up that luscious creamy spinach and artichoke sauce. It’s quick to pull together but tastes like you spent hours in the kitchen, making it perfect for busy days when you still want a wow-worthy meal.

Comfort Food Classic: Combines the flavors of everyone’s favorite spinach artichoke dip with juicy chicken for a cozy, crowd-pleasing dinner.
One-Pan Magic: You cook everything right in one skillet, meaning fewer dishes and more time to relax at the table.
Flavor-Packed & Creamy: The mix of Neufchatel, parmesan, and sour cream creates a dreamy sauce that’s rich without being heavy.
Super Versatile: You can easily customize it with extra spices or swap ingredients to suit your taste or dietary needs.

A round light green baking dish holds four golden brown cooked chicken pieces placed on a creamy sauce. The sauce is off-white with visible textures of chopped green spinach leaves and light yellow artichoke pieces, spread evenly around and slightly on top of the chicken. Some red pepper flakes are sprinkled lightly on the chicken and sauce, adding small red spots. The ceramic dish sits on a white marbled surface, with a metal fork resting partially inside the dish on the left side. A green cloth is folded near the top left of the frame. The lighting highlights the moist texture of the sauce and the slight crispness of the chicken's skin. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a wonderful balance between fresh and creamy ingredients. Each one plays a role to build those deep, familiar flavors while keeping it fresh and light. Here’s why I love these lineup choices—and some tips when you’re shopping.

Flat lay of four raw boneless, skinless chicken breasts seasoned with salt and freshly ground black pepper, three whole garlic cloves, a small white ceramic bowl of olive oil, a small white ceramic bowl of butter, a small white ceramic bowl of flour, a heap of fresh chopped spinach leaves, a small white ceramic bowl filled with chopped artichoke quarters, a small white ceramic bowl of milk, small cubes of pale creamy Neufchatel cheese arranged neatly, a small white ceramic bowl of finely shredded parmesan cheese, a small white ceramic bowl of sour cream, and a small white ceramic bowl of red pepper flakes, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Pounding them ensures even cooking and a tender bite every time.
Olive oil & butter: The olive oil is fantastic for browning, and butter adds that layer of richness to the sauce.
Garlic: Fresh minced garlic gives the sauce an aromatic base—don’t skip it!
Flour: Just a bit to thicken the sauce and give it that silky texture without lumps.
Fresh spinach: Fresh is best here to keep the sauce vibrant and bright—frozen can be more watery.
Artichoke quarters (canned): Convenient and tender; just make sure to drain them well to avoid watery sauce.
Milk: Adds creaminess but keeps it light compared to heavy cream.
Neufchatel cheese: This cream cheese cousin is lower in fat but melts just as beautifully, making the sauce wonderfully creamy.
Parmesan cheese: Sharp and nutty, it adds depth and a bit of salty tang that really lifts the dish.
Sour cream: Adds a slight tang and smooths out the richness perfectly.
Red pepper flakes (optional): I love the subtle kick they give, but feel free to skip if you’re not into heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Spinach Artichoke Chicken Skillet Recipe is how easily you can tweak it. I often switch up the cheese or toss in some extra herbs, making it feel new again without losing that classic comfort.

Variation: For a smoky twist, I add a dash of smoked paprika or swap out the parmesan for smoked gouda—delicious and unexpected.
Dietary swap: Use dairy-free cream cheese and milk alternatives if you’re avoiding dairy, and it still comes out creamy and tasty.
Greens upgrade: Try kale or Swiss chard instead of spinach for a heartier texture and a boost of nutrients.
Extra protein: If you want more protein, throw in cooked bacon bits or sautéed mushrooms alongside the artichokes.

Step-by-Step: How I Make Spinach Artichoke Chicken Skillet Recipe

Step 1: Flatten & Season the Chicken

I always start by pounding the chicken breasts to an even thickness—about ½ inch thick is perfect. This helps them cook evenly without drying out. Season both sides generously with salt and freshly ground black pepper. It sets the foundation for plenty of flavor.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Don’t fuss with it too much—let it develop a beautiful golden crust on the bottom, about 5–6 minutes. Then flip and cook the other side for another 5 minutes or until the thickest part reaches 165°F. Transfer the chicken to a plate and cover loosely with foil to keep warm. This step locks in juiciness and flavor.

Step 3: Build the Creamy Spinach Artichoke Sauce

In the same skillet (no need to clean it—those browned bits are flavor gold!), melt the butter over medium heat. Add the minced garlic and flour, stirring constantly for about 30 seconds to cook out the raw flour taste. Toss in the chopped spinach and artichokes, sautéing just until the spinach wilts, about 1 minute. This quick cooking keeps the spinach bright and tender.

Step 4: Stir in Milk and Cheeses

Pour in the milk slowly while scraping the skillet bottom to loosen those flavorful browned bits—you don’t need to get every bit, just enough to lift the taste into your sauce. Add the diced Neufchatel cheese and parmesan, seasoning with salt and pepper. Stir constantly until the mixture thickens just slightly and the cheeses melt fully, creating that irresistible creamy texture.

Step 5: Finish & Serve

Turn off the heat, and stir in the sour cream for a lovely tang and smooth finishing touch. Nestle the cooked chicken back into the sauce, letting it soak for a minute or two. I always sprinkle a pinch of red pepper flakes on top to give it a little sparkle—feel free to skip or add more depending on your spice tolerance!

Top Tip

Over the years, I’ve learned some key tips that keep this dish tasting fresh and perfectly textured. Those little touches make all the difference between just “okay” and truly memorable.

Even Chicken Thickness: Pounding the chicken ensures it cooks evenly and stays juicy—never skip this step!
Don’t Overcrowd the Pan: Searing chicken in batches if needed keeps the heat consistent and gives you that delicious golden crust.
Use Fresh Spinach: Using fresh instead of frozen keeps the sauce bright, not watery, and adds a lovely texture contrast.
Gentle Heat for Sauce: Keep the heat on medium when melting cheese to prevent it from breaking or becoming grainy.

How to Serve Spinach Artichoke Chicken Skillet Recipe

spinach artichoke chicken - Serving Suggestion

Garnishes

I adore a sprinkle of freshly chopped parsley or chives on top—they add a fresh green pop and a little brightness that balances the creamy sauce beautifully. Sometimes I throw on a bit more parmesan or a lemon wedge on the side to brighten things up just before digging in.

Side Dishes

For sides, I love pairing this with garlic mashed potatoes or creamy polenta to soak up that luscious sauce. Steamed or roasted veggies like asparagus or green beans add a nice crisp, refreshing contrast. If you want something lighter, a simple mixed green salad with a tangy vinaigrette works well too.

Creative Ways to Present

For special occasions, I’ve layered the chicken and sauce over a bed of risotto or nestled everything into hollowed-out baked potatoes for a fun twist. Serving it family-style straight from the skillet always feels warm and inviting—plus, less cleanup!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, and the flavors actually meld and deepen overnight. Keep the chicken nestled in the sauce so it doesn’t dry out. It stays great for about 3 days this way.

Freezing

This recipe freezes surprisingly well. Just let it cool completely, then portion it out into freezer-safe containers. When you thaw it, the texture of the spinach softens a bit more, but the creamy sauce stays delicious and comforting—perfect for busy nights.

Reheating

I usually reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth and creamy. Microwaving works in a pinch—just heat in short bursts and stir in between to avoid curdling or drying out the chicken.

Frequently Asked Questions:

Can I use frozen spinach for the Spinach Artichoke Chicken Skillet Recipe?

You can use frozen spinach if you’re in a pinch, but make sure to thaw and squeeze out as much moisture as possible before adding it to avoid a watery sauce. Fresh spinach usually gives you that vibrant color and better texture.

What can I substitute for Neufchatel cheese?

Neufchatel cheese is slightly lower in fat than cream cheese but melts similarly. If you don’t have it, cream cheese is a perfect 1:1 substitute, or you could try mascarpone for an even richer sauce.

Is it necessary to pound the chicken breasts?

Pounding the chicken ensures they cook evenly and stay juicy without drying out. If your chicken breasts are already thin and even, you might skip this step, but it’s a great way to guarantee consistent results.

Can I make this recipe dairy-free?

Absolutely! To make a dairy-free Spinach Artichoke Chicken Skillet Recipe, swap the cream cheese, milk, parmesan, and sour cream for plant-based alternatives like vegan cream cheese, unsweetened almond or oat milk, nutritional yeast, and dairy-free sour cream. The texture will be slightly different but still delicious.

Final Thoughts

This Spinach Artichoke Chicken Skillet Recipe is a treasure for anyone who loves creamy, comforting meals without spending hours in the kitchen. It’s a recipe that quickly became a go-to in my home, and I’m certain you’ll enjoy the balance of fresh greens with melty cheese and tender chicken as much as I do. Give it a try—your taste buds (and your family) will thank you!